Grub Street - French Quarter Seafood in Fort Greene Strange Delight is ready to open, at last.
The restaurant itself is divided into two main spaces. Up front, there’s an open kitchen, all electric, with an oyster shucking station and a PizzaMaster oven left by the previous tenant they’re using for broiling. There are a handful of seats there, but most of the tables are in the back, which gets splashed with sun from the skylights. (In a small hallway in between, they’ll stock wines selected by Miguel de Leon, the sommelier who is a partner at Pinch Chinese; cocktails like Sazerac and Gin Fizz riffs come care of John deBary.)